Week 13 - Farm to Food Truck with Stone Bend

Farm to Food Truck Fundraiser Tomorrow!

WEDNESDAY 8/30 FROM 4-7 AT STICK AND STONE FARM

Stone Bend Farm will be serving up fresh wood fired pizza

Cider & Kombucha from Redbyrd and Eve’s Cidery, served by Open Spaces Cider

Fall flowers for sale! Beautiful mums from the Magic Garden Nursery

Tunes by Good Bones - 1920s-40s swing, blues, country and Hawaiian music, feat. Harry Aceto, Dave Davies, Lloyd Graves, Stewart Krasnoff

All topped off with a pay-what-you-can salad bar by Healthy Food For All

A portion of the proceeds will be donated to Healthy Food For All, our partner in making CSA shares affordable & accessible to all in our community. Open to the public, we hope to see you there!

this week’s veggies

salad greens* - remembrance
lettuce - remembrance
sweet peppers - remembrance
tomatoes - remembrance & stick and stone
cucumbers - remembrance & stick and stone
sweet corn - remembrance & stick and stone
beets (beet greens = chard) - stick and stone
beans - stick and stone
onions - stick and stone

ROTATING —————————————

musk melons - remembrance
shishito peppers - mostly mild, about 1 in 15 hot - remembrance
summer squash - stick and stone
eggplant - stick and stone
basil - stick and stone

crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! *salad greens rotate btwn field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi

this week’s fruit bowl

yellow nectarines - bittner singer
plums - bittner singer
cantaloupe - rolling acres - organic

this week’s Remembrance cheese

Caraway Havarti - a rindless creamy, semi-soft Danish-style cheese with added caraway seed
OR - Feta - the crumbly, salty classic

preorder and pickup

please return your boxes from any bulk orders - we will reuse them!

PICKUP THIS WEEK 8/30-9/2:

PEACHES - last pickup this week 8/30-9/2 from Beckens, Sodus (ordering closed)

PRUNE PLUMS - for pickup this week 8/30-9/2 from Bittner Singer, Appleton

Order Plums

SWEET PEPPERS - for pickup this week 8/30-9/2 - Organic, from Remembrance

Order Sweet Peppers

updates from the farm & friends…

WINTER CSA SIGN UP OPENING NEXT WEEK

Keep your eyes on your inbox and don’t miss out on a weekly box brimming full of fresh, local, organic produce through the coldest winter months.

on our plates…

Please share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Gluten Free Romesco Skillet Bread

By Sara May. DIETARY INFO: gluten free, dairy free, contains eggs

Romesco is a Spanish sauce traditionally made with peppers, almonds and thickened with bread. Here I’ve flipped that concept on its head and made a savory bread that highlights the smoky flavors of the beloved sauce. Akin to a skillet cornbread, this quick bread is an ideal side to grilled vegetables or is perfect dunked into a bowl of tomato soup. If you don’t avoid gluten or dairy, feel free to substitute all-purpose flour and whole milk here.

1 cup almond meal
2 sweet peppers, finely chopped (about 1 ½ cups)
2 tablespoons sherry vinegar
½ cup all-purpose gluten-free flour
1 ½ teaspoon baking powder
1 teaspoon smoked paprika
1 ¼ cup oat milk
1 egg
4 tablespoons olive oil, divided
½ cup finely minced fresh parsley
1 clove garlic, finely minced

DIRECTIONS:

Preheat oven to 425°F. In an 8” cast iron skillet, toast almond meal over medium heat until just browned and fragrant, stirring constantly. Remove from heat and immediately transfer toasted almond meal to a plate to cool. Wipe out skillet thoroughly and reserve.
In a small bowl, toss chopped peppers with sherry vinegar and allow to sit while you assemble the remaining ingredients.
Whisk together toasted almond meal, all-purpose flour, baking powder and smoked paprika.In a small bowl, whisk together milk, egg and 3 tablespoons olive oil. Add wet mixture to dry and stir to combine. Add vinegar-soaked pepper, minced parsley and garlic to batter and fold in completely.
Add remaining tablespoon olive oil to reserved cast iron skillet and place in the oven for 4 minutes, or until very hot. Carefully remove skillet from oven and pour batter in, smoothing out the top into an even layer.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out cleanly. Allow to cool for 15 minutes before slicing.

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use, weed as you go. for Full Plate vegetable share members only. see more u-pick info and maps!

AT STICK AND STONE FARM

ROADSIDE GARDEN: basil and sunflowers still abundant and beautiful despite the wet weather, get it while the gettin’s good!

CREEKSIDE GARDEN: Don’t miss out on our biggest upick field nestled behind the treeline at Stick and Stone. You’ll find loads of Cutting flowers, plus wildflowers like tansy and queen annes lace all around the edges of the field. And find some ground cherries and tomatillos and early hot peppers too, the hotter varieties will be ripening in the coming weeks. See detailed maps here

BEHIND THE BARN: cherry tomatoes are here! Paste tomatoes too. Okra and fun greens like perilla, amaranth, and molokhia are in this field too.

PERENNIAL BEDS: chives, garlic chives, bee balm, oregano, more!

AT THE YOUTH FARM PROJECT

MAIN GARDEN: Cutting flowers like zinnias, snapdragons, cosmos, and more! Basil, perilla, thai basil, thyme and corriander in abundance—don’t miss the basil nestled in with the tomatoes too! Cherry tomatoes and paste tomatoes are peaking, and ground cherries, okra and peppers are rolling too. This wet season means disease will likely take hold on many crops sooner than later, so enjoy the picking now!

PERENNIAL BEDS: sage, chives, thyme, bee balm and more carry on steadily